Smoked Pulled Pork with Missouri KC Sweet & Smokey BBQ Infused Olive Oil

When a tray of pork shoulder turns deep mahogany and shreds into soft, smoky ribbons, you know dinner is headed in the right direction. A final drizzle of Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend layers chipotle, smoked paprika, and savory herbs into the meat so the flavor lands bold, rounded, and ready for buns, bowls, or a big family spread.

Garden Infuzions

Smoked Pulled Pork with Missouri KC Sweet & Smokey BBQ Infused Olive Oil

Tender smoked pulled pork gets a glossy finish from Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend, bringing bold barbecue flavor, savory depth, and a sweet-smoky edge to every bite.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 50 minutes mins

Servings: 8 servings

Course: Dinner, Main Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 pounds pork shoulder boneless
• 2 tablespoons kosher salt
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper
• 2 tablespoons Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend
• 1 large yellow onion sliced
• 1 cup apple cider vinegar
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 8 brioche buns
• 2 cups coleslaw

Equipment

• 1 Smoker Set to 250°F
• 1 Foil Pan Large enough to hold the pork while finishing
• 1 Instant-read thermometer Check for about 203°F at the end
• 1 Mixing bowl For seasoning blend
• 1 Tongs For moving the pork
• 2 Forks For shredding

Method

 

Instructions

1. 1. Pat the pork shoulder dry and trim away any loose surface fat, leaving enough to keep the meat juicy as it cooks.
2. 2. Mix the salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, ground mustard, and cayenne in a small bowl. Rub the seasoning all over the pork shoulder.
3. 3. Set the pork in the smoker at 250°F, fat side up, and cook until the bark looks dark and set, about 4 to 5 hours.
4. 4. In a small pan, warm the Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend and toss it with the sliced onion for 3 to 4 minutes until the onion softens and smells savory.
5. 5. Move the pork to a large foil pan or oven-safe pan, add the onion, apple cider vinegar, barbecue sauce, and chicken broth, then cover tightly with foil.
6. 6. Continue cooking until the pork reaches about 203°F and shreds easily with two forks, about 2 to 3 more hours.
7. 7. Transfer the pork to a cutting board or large tray and let it rest for 20 minutes before shredding.
8. 8. Shred the pork, fold in the pan juices, and add more barbecue sauce if you want a wetter finish.
9. 9. Pile the pulled pork onto brioche buns, top with coleslaw, and serve while warm.
10. 10. Spoon any extra juices over the sandwiches just before serving for a rich, smoky finish.

Notes

For the best texture, keep the smoker lid closed as much as possible while the pork cooks. If you prefer a little less sweetness, reduce the brown sugar in the rub and use a tangier barbecue sauce. Leftover pork makes excellent sandwiches, rice bowls, and nacho topping the next day.

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Recipe Tips

Let the pork rest before shredding so the juices stay tucked into the meat. If your smoker runs hot, keep a small pan of water nearby to help the pork cook evenly and hold onto that gentle smoke.

Serving Suggestions

Serve the pulled pork on brioche buns with slaw, pile it over baked potatoes, or spoon it into rice bowls with pickles and extra sauce. It also works well for casual dinners, game day trays, and laid-back entertaining.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or barbecue sauce so the pork stays moist and easy to pile.

Variations

Stir in a little extra brown sugar for a sweeter finish, add sliced onions to the pan for more savory depth, or swap part of the barbecue sauce for apple cider vinegar if you like a brighter edge.

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